I've been looking for a 100% whole grain pizza crust for quite some time. I love, love, LOVE this crust, and I've often made it w/ half wheat bread flour & half white, but the 100% wheat version was bleh. When I saw this recipe, I saved it immediately and it did not disappoint.
My only change to the recipe, aside from doubling it- it only makes 1 large crust- was to bake the crust for a few minutes prior to adding toppings. My crust was still a bit doughy otherwise.
2C whole wheat flour
3/4 C water
1T olive oil
1t kosher salt
1/2 t instant yeast
In a medium sized bowl, stir together 1 1/4 C of the whole wheat flour, the salt and 1/2C of the water to create the soaker. Stir until well combined. Place in a lightly oiled bowl and cover with plastic wrap, then set aside.
Next, to make the preferment, mix together 2/3 C of the whole wheat flour, the yeast and ~ 1/4C of the flour.water. Stir together until well combined. Place in a bowl and cover with plastic wrap.
Let the soaker and preferment sit for 1 hour (or up to 12 hours).
Place the preferment (yeasted mix) in the bottom of an electric mixer bowl, then add the soaker to the bowl in chunks. Add in the honey, olive oil and the rest of the flour. Mix on low speed until combined, about 1 minute, then increase speed to medium and mix for an additional 3-4 minutes.
Place the dough ball back into a bowl and let rest for 1 hour (or refrigerate overnight- let the dough rest at room temp for 3 hours after refrigeration)
Preheat oven to 550°.
Roll out and shape the dough on a lightly floured surface. Add desired toppings to your pizza and bake for 10-12 minutes on a heated baking stone or pizza sheet.
Source: Brew and Bake